INGREDIENTS ~2.5 cups Vegan Chai Ice Cream 16 Vegan Gluten Free Ginger Cookies (made in circles, not shapes) Vegan Chai Ice Cream: INGREDIENTS 1.5 cups raw cashews, soaked for 4-6 hours (or overnight), then drained 1 cup light coconut milk (or sub another dairy free milk, such as almond or rice) 3 packets chai tea (or ~4 tsp loose leaf, or sub black tea for a more subtle chai flavor) 1/4 cup coconut oil, melted (or olive oil) 1/4 cup agave nectar or maple syrup 1/4 cup cane sugar 1 tsp pure vanilla extract 1/2 tsp each cinnamon and ginger powder Optional: 1/4 tsp each black pepper, ground cloves and cardamom INSTRUCTIONS Set your churning bowl in the freezer the night before to chill. Soak your cashews the night before as well, or for at least 4-6 hour before blending. When ready to prepare ice cream, steep your chai tea in 3/4 cup boiling water for at least 10 minutes. It should be very strong. Remove tea bags, squeezing out excess tea, and let cool in the fridge. In the meantime, drain cashews and measure out other ingredients. Add tea and all remaining ingredients to a blender and blend until creamy and smooth - about 3-4 minutes, using liquify if you have the option. Taste and adjust sweetness/flavors as needed. Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled, about 45 minutes. It should resemble thick soft serve. Transfer to a freezer-safe container, cover and freeze until hard - at least 6 hours, preferably overnight. Will keep in the freezer for up to a week. Vegan Gingerbread Cookies: INGREDIENTS 1 flax egg (1 Tbsp flax + 2.5 Tbsp water) 1/2 cup brown sugar 1/4 cup almond butter 3 Tbsp molasses 1/4 cup vegan butter, softened 3/4 tsp ginger 1/2 tsp cinnamon 1/4 tsp nutmeg (optional) 1/4 tsp salt 1/2 tsp baking soda 1 1/4 - 1 3/4 cups gluten free flour blend INSTRUCTIONS In a large mixing bowl, prepare flax egg by mixing flax and water and letting rest for 5 minutes. Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on a low with a mixer, or vigorously whisk. Add gluten free flour to the wet ingredients and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry. I found that 1.5 cups was about the perfect amount, but this will depend on your blend. Cover and chill dough for at least one hour, preferably overnight. Preheat oven to 350 degrees. Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice flour before rolling. You don't want it too thin or they'll be too crisp. Remove top sheet and, working quickly, dip your cookie cutters in rice flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking. Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading. Bake for 8-10 minutes or until they appear only slightly browned on the edges. They'll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack. Once cooled, decorate with frosting or sprinkle with powdered sugar. I think a perfect, simple frosting option is piping on a mix of 2 cups icing sugar, 1 Tbsp melted butter, and 1-2 Tbsp almond milk. Just make sure it's on the thicker side so it doesn't run. Store covered at room temperature for several days. Freeze for longer term storage. The batch should make between 25-35 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls.